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Tuesday, December 19, 2006

Food Blogger's Welcome Dinner

If I could have all the food bloggers over for dinner, what would I serve? A daunting question. For even if I have never met a nicer bunch of people, to cook for a group for whom food is an all consuming passion is, well, a prospect that is liable to keep me up for a couple of nights…recipes and scenarios running through my head like mad chickens.

That being said, I would also be beside myself with excitement at the thought of meeting all these terrific people who I have shared this corner of the blog-o-shere with. We have exchanged recipes, cyber-laughs, and virtual-hugs, and I must say at this point: Food bloggers rock! A more enthusiastic and supportive community I would be hard pressed to find. So, despite quaking in my heels, I will roll up my sleeves, batten down the hatches, and fix up a Food Bloggers Welcome Dinner…a project put together by one of the sweetest bloggers out there, Angelika of The Flying Apple.(Cyber-laughs? Virtual hugs? Enthusiastic, supportive, a food blogger that rocks? Angelika is a prime example!)

I though long and hard about what I would serve. I am by no means an accomplished cook. Nor have I a lifetime history of growing up in the kitchen, cooking at my mother’s elbow. As such, my repertoire is neither expansive nor impressive. And although I would be sorely tempted to try some new and magnificent sounding recipes, I think we would all be better off with the tried and true. Simple fare, but dishes I would be confident enough to serve to a group of discerning bloggers.

To start:- Marinated Olives: I marinate my own because the ones they sell here that are any good are also ridiculously expensive.- Quezo Manchego and Idiazabal: Two of my favorite cheeses, especially Idiazabal!- A variety of cold meats like jamon jabugo, chorizo Pamplona, vela de lomo, and salchichon iberico: My aunt imports a selection of Spanish products here so I have a steady supply :)

Salad:Mixed greens with tiny cherry tomatoes still on the vine, topped with local goat’s cheese, with a balsamic vinaigrette – I love these tiny tomatoes that I found in the market! And with beans as part of the main event I wanted something very light.

Mains:- Roast Chicken with herbs de provence, stuffed with lemon and garlic: Has never failed me yet!- Roasted new potatoes: Tossed in olive oil, sea salt, and rosemary, and roasted with the chicken.

- Fabada: My specialty :) A humble bean stew but so satisfying! I make it with chorizo bilbao, Morcilla, and thick slabs of bacon. I also make the stock myself (with the bone of a jamon serrano if I can find it)...it really makes a difference. For a little kick I toss in some mild green chilis (sili pangsigang). It's not very photogenic...

- Baguette with garlic paste: Baguettes from my aunts who run and professional bread making business and whole garlic that has been roasted with the chicken. I usually press all the garlic out, mash in a bowl, then drizzle with some good olive oil.

Can I come please? What an amazing dinner! I would love to be there to enjoy your fabada. It's one of my all time favorite home meals.

My husband and kids aren't too fond of beans so I don't get to cook it. The fabada in my parent's house is made with moricilla too. I usually drizzle some extra virgin olive oil and crack some pepper on top of the fabada on my plate, before digging in. Sarap...

Hello Joey! Marry Christmas to you and your hubbby! I shall be knocking on your door for that delightful dinner, if you'd be kind enough to invite me =) hehehehe cheeses and spanish tapas...yumm..yumm. May I ask if that Almost flourless cake is the one you brought to MM's EB dinner at Guordo's ? =)

Hi Tanna! Thanks! Of course you can come along :) I can chat over coffee for hours!

Hi Brilynn! Come on over! :)

Hi Knittymommy! Surely! :) Thank you! We all love fabada in my family, including C. I usually make it with morcilla unless someone who will be eating it doesn't like it. A lot of the people in my family make it too...but don't think this is a family recipe...we each have our own versions! Hehe! :)

OH dearest Joey, what a morning present to read these lines and - oh blush - what warm words you have found and written, I know I do not deserve them but I am so happy to have you as a friend. I absolutely agree as for what you tell about the "quality" of may I say "our" blogging community. It's simply unique.

Thank you for your contribution - your choice is as great and as mouthwatering as I had expected it to be. And one day I will be there to try all of your lovely foods, but I hope that still before that I will be able to welcome you and your husband here in Vienna.

So meantime, as always, I send you a big virtual hug (and a big smile), wishing I could give you some in person....

Hi Angelika! I'm so glad you like the entry! I had been mulling it over for quite some time (as evidenced by the lateness of the post!). The blogging community is great...much more than I had expected when I started this little blog. I never expected to meet (in reality or virtually) such a nice and interesting bunch of people...you being one of them of course! :) One day we will exchange meals! I have never been to Vienna and you always make it sound so magical...one day! :)

Hi Poch! If this ever becomes a reality then I will let you know :) That mushroom dish sounds super!

Hi Mike! Well, this is just the ideal menu I would prepare if ever it did happen :) But let me know if you really do have a dinner! And if your not up to the dinner yet but do have a menu to share feel free to join Angelika's round up! :)

Hi Lani! Thank you! All the best to you and your family in 2007! :)

Hi Ces! Happy holidays to you as well :) Everyone would be invited! Of course, this dinner is just a happy thought for now :)

Hi Marketman! A fabulous holidays to you and your lovely family too! :)

I'm an inconsistent visitor of your site, and have read you mention Fabada as your specialty. It's a staple of mine, too, everytime I see it on the menu, but I have not gotten around to making it. I'd like to take a crack at it using your recipe. Would you mind sharing your Fabada recipe?

Hi Mon C! I believe recipes are meant for sharing so I don't mind at all sharing mine :) Just leave me your email here so I can send it to you OR you can email me at eighty_breakfasts@yahoo.com and I will email you back :)